When I first read the title of this week’s assignment, I figured we were making some type of omelette, which is fine because I enjoy mushroom omelettes. However, after I read the recipe, I definitely knew I’d enjoy this dish because I’ve made a similar appetizer-like recipe from Smitten Kitchen, creamed mushrooms on chive-butter toast, and thoroughly enjoyed it.
Other than substituting chives for rosemary and using mainly baby bella caps instead of an assortment of mushrooms, Dorie’s recipe was extremely delicious, and it was filling enough as a main course due to the ruffly poached egg on top and thicker slices of toasted challah bread. This is definitely a make-again recipe and one that should be kept in your back pocket in case you need a dish in a hurry.
These creamy mushrooms & eggs were made as a part of French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.